1/4 package rice vermicelli
12 Banh Trang Dac Biet Spring Roll Skins
1 bag Fresh Express Spring Mix Salad Greens
3/4 cup H-E-B Mayonnaise
2 H-E-B Fully Cooked Sweet Chili Chicken Breasts, thinly sliced
1/2 cup mint
1/2 cup basil
1/2 c. cilantro
1/2 cup Hill Country Fare Mixed Cashew Nuts, chopped
1/2 cup fried onions
2 garlic cloves, peeled
1 dried red chili pepper, seeds and stem removed
2 tablespoons peeled and chopped fresh ginger
1/4 cup sugar
2 tablespoons chopped cilantro
Prepare the dipping sauce and set aside. Prepare the rice vermicelli according to package directions, rinse and drain. Cut the cooked vermicelli into 2-inch lengths and set aside in bowl.
Fill a large bowl with warm water. Dip one spring roll skin into water for 10 seconds and place on a wet dishtowel. When soft, the skin is ready to use.
Spread 1 tablespoon mayonnaise on the bottom third of the spring roll skin. Place 1/4 cup Spring Mix lettuce on top of mayonnaise, and follow with 2 tablepoons cut rice vermicelli, 2 slices of chicken and one each of the mint, basil and cilantro leaves. Sprinkle 1 teaspoon chopped cashews and fried onions over the herb leaves.
Fold the spring roll sides over to the center of the spring roll and begin to roll like a burrito or egg roll. Moisten the edges of the end of the spring roll skin with water to seal the roll. Set the prepared rolls on a serving tray, cover and refrigerated until ready to serve.
Sauce: Combine garlic, red chili, ginger, lime juice, sugar, cilantro and 1/4 cup water in a blender or food processor bowl. Blend for 30 seconds or until garlic and ginger is carsely pureed. Pour sauce in a small bowl and set aside. Makes 1 cup of sauce.
No Nutritional Information Available